Agar Agar Powder (Veg. Gelatin Sub) 6 X 1 Lb

Agar Agar (also known as agar) is a hydrocolloid used for gelling at high temperatures and as a vegetarian gelatin substitute. It can be used to create hot gels and cold gels that don't melt at room temperature, to thicken liquids, produce fluid gels and to clarify stocks. Chef Ferran Adria used Agar to create his famous agar spaghetti and cold oil spherification technique to make small pearls of a flavored liquid. To activate agar, it needs to be boiled for two minutes and a gel will form as temperatures drop below 88??F/32??C. The gel melts at 185??F/85??C Agar is used in molecular gastronomy to make a wide variety of dishes including agar spaghetti, balsamic vinegar pearls with the cold oil spherification method, hot gels, cold gels, fluid gels and clarifying stock. It can also be used to reduce formation of crystals in ice cream. The cold oil spherification method consists of cooling droplets of a hot agar solution below 35 ?C (95 ?F) by releasing them in cold oil using a syringe or pipette. Agar agar needs to be heated to boil for jelling and sets at a temperature of about 32?C (88?F). The droplets need to cool down and set before they reach the bottom of the cold oil container to keep a nice spherical shape. Agar can also be used to clarify stocks by replacing gelatin in the original "gelatin filtration" method developed by Harold McGee. The gelatin filtration method consists of freezing a stock or other solution containing gelatin and then letting it thaw in the fridge in a fine strainer lined with cheesecloth. The resulting liquid is a perfectly clear consomm?? containing only water and flavor molecules.